An all-butter pastry crust filled with custard and an amazing trio of flavors.
I’ve added freshdillbecause, well, dill just tastes good with salmon.
But feel free to use another favorite herb if dill’s not your thing.
Elise Bauer
This produces a delicate, creamy custard for your quiche.
If you want something sturdier, feel free to add another egg.
We like it as is.
Elise Bauer
High praise from those two!
Cut the butter into cubes and add to the flour.
Flatten the ball into a disk.
Elise Bauer
Wrap with plastic wrap and chill for 1 to 2 hours.
Simple Tip!
You’ll need a 9 x 2-inch tart pan with a removable bottom.
Elise Bauer
you’re able to also use a 10-inch pie pan.
Drape over the tart or pie pan and press the dough into the sides of the pan.
Place in freezer for 30 minutes to an hour.
Elise Bauer
If you want, at this point you might “blind bake” the frozen crust.
Blind baking it will help you have a well browned crust on the bottom.
The weights are to keep the sides of the pie crust from sliding down when baking.
Elise Bauer
(See our detailed instructions onblind baking.)
Heat oil in a small skillet on medium heat.
Add the shallots and cook until translucent, a couple minutes, remove from heat.
Elise Bauer
Whisk eggs in a medium bowl.
Whisk in goat cheese.
Whisk in milk, cream, dill, lemon zest, salt, and black pepper.
Elise Bauer
Whisk in the shallots.
Line the bottom of the quiche crust with half of the smoked salmon.
Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell.
Elise Bauer
Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.
Place the quiche pan on a foil-lined rimmed baking sheet.
Bake at 375F for 15 minutes.
Elise Bauer
Then lower the heat to 350Fand bake until just set in the center, about 30 to 40 minutes.
Remove from oven and cool on a wire rack for 15 minutes before serving.
